Water

You don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.

Brewed on the edge of the Mojave in St. George, Utah, Silver Reef’s Más Fuego Rauchbier won gold at the World Beer Cup last year. Here’s what goes into the elegant smoked beer that’s gained a following among brewers and other beer-savvy visitors to Las Vegas.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, details how pH, water chemistry, hop varieties, and grain choices are all among the knobs you can turn to shape your ideal perception of bitterness in West Coast–style, hop-forward beers.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, explains the thinking behind using different chloride-sulfate ratios for their West Coast pilsners, IPAs, and double IPAs.

Hagen Dost and Bill Wesselink, owner-brewers at Dovetail in Chicago, go into detail on how they adjust their local water and rebuild it for brewing, with divergent approaches to lager and hefeweizen.

Great lager depends upon exacting attention to details—and not only when it comes to fermentation, and conditioning. Here, we climb the decks of brewhouses specifically designed with lager in mind to better appreciate what makes them different.

Drought and variability in local water conditions are leading to headaches for brewers, but there are ways to stay on top of your water’s composition.

From drinking to cleaning to a serious conversation piece, here are a few new products we’re enjoying.

It’s not easy to prioritize the planet and its people alongside the product, but even small steps taken by small breweries can have a big impact. Water use is one area where breweries can make an outsized difference.

From our Love Handles department for beer bars we love: In Japan’s eclectic and hectic drinking scene, Watering Hole remains a Tokyo craft-beer pioneer.

The pH of wort affects flavor, clarity, hop utilization, and more. Longtime Port City head brewer Jonathan Reeves explains why water and pH adjustment—and measuring it at different steps in the brewing process—is a key to brewing consistently great beer.

Denny Foster, founder of Main & Mill Brewing, talks about adjusting mash pH and water depending on what you're brewing via parti-gyle—and tools to make it easier.

Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.

All Sevens Brewing Head Brewer Dirk Hillegass takes you from grain to glass, offering practical tips to help you brew superior ales.

Decent beer is definitely good but learning about water chemistry can give you additional control over what you brew and take your beer from good to great.

A Florida brewery is making good use of local springs to age an IPA. For the third time, the brewery has dunked a barrel for an extended time and is ready to serve it to the masses.

With a little research and the right tools you can create a water profile that will give you a true to classic style beer. In this video tip, Zac Harris shares his expertise.

Depending on your local water source you might need to make adjustments to its chemistry before homebrewing. Here's some insight on how to get your water where you want it.

The National Audubon Society is working with brewers in the Delaware River Watershed to keep waterways clean so that customers can continue to drink great beer and birds don’t lose their habitat.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about water testing.